How To Make Trini Baiganee

Baiganee! Kez convinced Dev to fry up some light and crispy Baiganee, another popular local (vegan) delicacy.

INGREDIENTS:

FOR BATTER:

1 1/2 cups yellow dhal or split peas, soaked overnight

1/2 cup channa or chick peas, soaked overnight

1/4 cup flour

1/4 tsp baking powder

2 tbsp green seasoning

1/2 tsp roasted geera powder

1/2 tsp saffron or turmeric

Salt to taste

FOR BAIGAN/EGGPLANT:

1medium baigan (eggplant/melongene)

1 tbsp green seasoning

1/2 tsp geera powder

Salt to taste

Oil for frying

DIRECTIONS:

1. Slice baigan into 1/4 inch thick circles.

2. Place the slices on a paper towel for roughly 1 hour or longer if you can and allow them to dry. There should be little or no moisture on them when ready to be used.

3. Add all batter ingredients to a food processor, and blend into as fine a mixture as you can achieve. Use low then high speeds, and mix in between with the processor off.

4. Once the baigan slices are dried, add to a bowl with the green seasoning, geera and salt.

5. Take each baigan slice and press the batter mixture onto each side, until a fairly thick amount is pasted on.

6. Once all slices are properly battered, set aside for a few minutes to allow to dry.

7. Add the oil to a pot, and heat up until the smoke just starts to appear.

8. Fry for approx. 2-3 minutes on each side or until golden brown.

9. Use a slotted spoon or a similar utensil with holes to lift each slice out and allow it to drain. Place each slice on kitchen paper to allow the excess oil to drain off.